Thai Green Curry with Beed (Gaeng Keow Wan) Recipe
This delicious Thai Green Curry is fragrant, easy and fast – ready to eat in just 25 minutes. So good with freshly steamed rice!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Curries
- Cuisine: Thai
Scale
Ingredients
250 ml coconut cream
80 grams Thai green curry paste
250 grams beef, sliced
8 kaffir lime leaves, hand-torn
½ cup water
½ teaspoon fish sauce
½ teaspoon sugar
8 Thai eggplant, quartered (If you can’t find the Thai eggplant, you can use 200 grams of any type you can find)
⅓ cup pea eggplant (also known as Turkey berry)
1 cup Thai basil leaves
For garnishes
Instructions
- Heat half of the coconut cream in a pot over medium heat.
- Once the coconut cream starts to boil, fry off the green curry paste in it until fragrant.
- Pour the rest of the coconut cream in and continue to stir for about 1-2 minutes
- Add beef and kaffir lime leaves to the pot and cook until the beef is done. If your curry is too thick, you can add ½ cup of water to it at this point.
- Add fish sauce and sugar and taste-test your green curry to see if it needs more fish sauce or sugar.
- Once the curry is boiling, toss in the Thai eggplant and pea eggplant and cook for another 2 minutes.
- Toss the Thai basil leaves in and turn off the heat.
Keywords: beef curry, Thai green curry, eggplant curry, Thai sweet basil, kaffir lime leaves
Find it online: https://www.cookingwithnart.com/thai-green-curry-gaeng-keow-wan/